This recipe calls for Swamp Pop Noble Cane Cola, but Dr Pepper has a similar spicy and moderately sweet flavor and will work fine. Collard greens have been an important part of the Southern cuisine for generations, and they are an integral part of this recipe. A cast iron skillet is ideal for grilling steaks, so be sure to keep yours in tip-top shape.
4 quarts water
2 large bunches fresh collard greens (1 1/2 lb. each), stemmed and chopped into medium-size pieces (or 4 large bunches fresh mustard greens)
2 (12-oz.) bottles fig cola soft drink (such as Swamp Pop Noble Cane Cola)
3 ounces large red table grapes or ripe muscadines (about 3/4 cup)
How to Make It
Stir together water, greens, cola, ham hock, onion, garlic, kosher salt, crushed red pepper, and 2 teaspoons of the black pepper in a large pot. Bring to a boil over medium-high; reduce heat to medium-low, and simmer until greens and ham hock meat are tender, about 2 hours. (Mustard greens will take 45 minutes.)
Sprinkle hanger steak with sea salt and remaining 1 teaspoon black pepper, and rub into steak. Let stand 10 minutes.
Heat a well-seasoned 12-inch cast-iron skillet over medium-high. Add steak; cook, turning occasionally, 10 to 12 minutes for medium-rare or until desired degree of doneness. Remove steak from skillet, and let rest until just cool enough to handle but still very warm, about 7 minutes.
While hanger steak rests, thinly slice or shave grapes, removing seeds as you go.
Using a slotted spoon, divide greens evenly among 8 serving plates. Slice steak, and place on top of greens. Top with sliced grapes, and serve immediately.